This sinister little pepper plant was a nice foil to the otherwise upbeat flowers this summer. Its abundant output proved just the thing to start a new batch my endless pickled peppers recipe. Throughout the height of summer this hardy black bush was a menacing presence lurking behind the innocent-looking blossoms. Their … [Read more...]
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ENDLESS PICKLED PEPPERS
"Endless" Pickled Peppers were born of necessity, intuition and practicality. Here's how it went down: The fearless, voracious deer that enjoy our yard more than we do eat ev-er-y-thing. Seems like the the plants heralded on the "Deer Don't Eat These" lists posted at the nursery actually mean "Deer Don't Eat the Majority of … [Read more...]
PICKLED SEABEANS (SALICORNIA)
Down at East Hampton's Three Mile Harbor, already mentioned about 100 times in S.D. posts about clams and oysters and the like, I've long eyed the lush clumps of Salicornia. This stalky succulent thrives in the salt marshes at water's edge, and now, at long last, I've been turned onto a great new recipe … [Read more...]
RECIPE: PICKLED SEABEANS
2 quarts of fresh picked salicornia/sea beans 3 c. white vinegar 3 c. water 16 small hot red chile peppers 8 garlic cloves, each sliced long ways into 3-4 pieces black pepper corns whole coriander seeds whole yellow mustard seeds However, it cheapest generic levitra enables erection only in response to sexual stimulation. You need not hesitate as timely … [Read more...]
SALLY STOTT’S “SHORT FORM” BREAD-AND-BUTTER PICKLES
The New Putting Food By was my gateway drug to home canning. "The New" part is relative, as my copy is dated 1982. While there may well have been updates since then, no matter, the 1982 PFB is tried and true. While all the recipes and techniques are meticulous explained, the titles and origins often are not. So Sally, who … [Read more...]
GRILLED CORN RELISH
Because why not? Making corn relish is an annual event here on Springy Banks. Come the holidays, it's one of our most-requested condiments. This summer I added a new twist, grilling the corn first, giving a toasty, tawny flavor. Due to its popularity I always put up a whole bushel of corn. It might look daunting at first but once you get going things move along quickly, … [Read more...]
Fennel Kimchi
Although home made kimchi is a relatively late addition to my culinary repertoire, it has quickly achieved star status. It may not be playing to sold out houses yet (see my earlier lament of the lonely fermenter) but no matter. This one is here to stay. Fennel kimchi is now the go-to version in the SpecD kitchens. The anise flavor and crunch hold up well amid the hot red … [Read more...]
SCOTCH EGGS
By all rights Scotch eggs should be a lot more popular than they are. Hard boiled eggs, yolks just barely firm, are wrapped in sausage meat then breaded and fried. What could be bad? I suppose it's the frying part that holds most people back. But why professional kitchens don't whip up Scotch eggs along with the megatons of French fries and chicken fingers they pump out is a … [Read more...]
GREEN TOMATO INDIA RELISH
If you're looking for relish recipes, you've come to the right place. Corn relish. Mexican Corn Relish. Zucchini Relish, Fennel and Onion Relish and Christmas Relish. Even Blueberry Relish with a Brokeback Mountain theme. Alas, it's been brought to our attention that we don't yet have a recipe for "regular" relish, more accurately known as India Relish. So here goes. So … [Read more...]
FENNEL AND ONION RELISH
Canning projects are running full steam -- here's one of our favorites. Based on a recipe from Edon Waycott's Preserving the Taste. FENNEL AND ONION RELISH Recipe makes 5 pints 2 large fennel bulbs 2 large sweet onions, such as Vidalia or Maui 2 Tablespoons + 1 teaspoon kosher salt 1 cup water 4 cups white vinegar 1/2 cup sugar 1 Tablespoon black pepper corns 3 … [Read more...]